Serves 4

4 mixed red, yellow and orange peppers
1 clove of garlic, finely diced
1 Thai chilli (or to taste), finely diced
2 tbsp white wine vinegar
6 tbsp extra-virgin olive oil
1 tbsp lemon thyme, roughly chopped
Salt and freshly ground black pepper
2 tbsp salted capers
8 large green olives, stoned and diced
250g pasta shells
150g soft goat’s cheese, crumbled into small chunks

Preheat the grill to high. Quarter and seed the peppers and place skin side up under the grill. Cook until the skin has blackened and blistered, then remove to a bowl and cover with a plate.

Place the garlic, chilli, vinegar, olive oil and thyme in a large mixing bowl. Whisk together and season to taste. Rinse the capers in a bowl of cold water, pat dry and add to the dressing with the olive flesh.

Peel the peppers and dice. Mix into the vinaigrette and set aside until needed. Cook the pasta according the packet instructions. Drain thoroughly and combine with the roast peppers. Finally, mix in the crumbled cheese and serve warm or at room temperature.

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